Sweet Potato Coconut Casserole

So folks, I have been weaning myself off of blogging in order to start a new blog with my husband. But, until we get that started, I will be adding a post or two every once in a while. I made this recipe yesterday and I couldn't resist posting it. It is 1) amazing tasting (even by my Texan husband's standards) and 2) really healthy. It can also easily be made vegan. 

Preparation: 10–15 minutes
Cook time: 1 hour, 15 minutes
Makes 4 servings

Ingredients: 

olive oil

2 cloves garlic, chopped

2 large sweet potatoes, diced

2 large carrots or about 10 baby carrots, chopped

2 tablespoons flour

2 cups chicken or vegetable stock

1 tsp dried onion flakes or sweet onion, chopped

2 diced chicken breasts (omit for vegan recipe) 

1/2 cup coconut cream (may be replaced with milk or omitted for a lighter, more stew-like recipe)

1/2 tsp nutmeg

1/2 tsp curry powder

1/2 tsp cinnamon

Instructions: 

Coat a large skillet with olive oil. Chop garlic cloves and sauté in oil until golden on medium heat. If using a sweet onion, dice and add, sautéing with garlic. While garlic sautés, dice sweet potatoes and carrots. Add potatoes and carrots to skillet and cook for 5–8 minutes, stirring often. Add onion flakes. Move vegetables to the side of skillet and put the diced chicken breast in the center. Sprinkle two tablespoons of flour over the top and stir all ingredients until flour is mixed in. Once chicken has browned on edges, slowly add two cups of chicken or vegetable stock. Add nutmeg, curry, and cinnamon, and gently stir. Move to casserole dish and cook at 400 degrees for one hour, covered. Remove from oven. Let cool five minutes and add coconut cream. Mix in and serve.